- Apr 2, 2014
- 54
- 13
Hello all, we had family visiting over the weekend so I figured up the Smoker on Saturday.
First up Canadian Bacon
I had a 2.5lb hunk of pork on in the freezer that came from a pig I bought from a local farmer. I cured the pin for 3 days using a recipe from ruhlman on as a launching point.
Ready to go
First up Canadian Bacon
I had a 2.5lb hunk of pork on in the freezer that came from a pig I bought from a local farmer. I cured the pin for 3 days using a recipe from ruhlman on as a launching point.
Ready to go